Dash of salt
2 c. brown sugar (1 box)
1 c. corn syrup
1/2 lb. butter (2 sticks)
1 c. raw Spanish peanuts

Boil 5 minutes. Add: 1 tsp. vanilla

Stir well. Pour over 2 gallons popped corn. Stir well to coat corn. Pour into greased shallow pans. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Cool and break. Store in air tight container.